Food processing and production has now become the world's largest industry and is essential for supporting human civilization. The field of food science and technology applies science, such as microbiology, chemistry and biochemistry, to discover ways to improve the safety, nutrition, and value of the food supply. This department aims to train the students as food scientists and engineers armed with chemical and biological fundamentals and engineering methodology for a comprehensive understanding of physicochemical properties of foods, processing and reservation of food materials, and biotechnological applications.